Shiitake Tempura With Truffled Edamame Puree And Shallot Broth

More from this source
Food Network


Add a comment


3 ounces chilean sea bass or other fatty white fish

1 egg

1/4 cup heavy cream

Salt and black pepper to taste

1/2 pound crab leg meat, picked over

1/4 cup chopped chervil

Canola oil

12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice)

2 cups rice flour

Soda water

1/2 cup sliced shallots

2 cups chicken stock

1 cup fresh edamames

1 tablespoon truffle oil

1 tablespoon butter

2 tablespoons chopped black truffles

Salt and white pepper to taste

You might also like

Seafood And Vegetable Tempura With Two Dipping...
Wolfgang Puck
Ginger Beer-Battered Broccoli Tempura Recipe
Food Republic
Vegetable Tempura
Vegan YumYum
Tempura Squid
Simply Recipes
Asparagus Tempura
Every Day with Rachael Ray
Tempura Udon
Veggie Num Num
Heaven-And-Earth Tempura Cakes
Tempura Tofu Burger W/ Chili Satay Sauce
Veggie Num Num
Tempura Onion Rings
Every Day with Rachael Ray
Tempura Cheese-Stuffed Chillies Recipe
Food Republic